Fish Dips

One noticeable Pinoy eating habit is having “sawsawan” or dips during meals. The common household sawsawan are the fish dips. From the name itself obviously these are made from fish.

There are different types of fish dips and each one is best paired according to the following:

1. Patis – This is the most common among the fish dips. It is available in the supermarkets and small “sari-sari” stores in bottles. The color is usually rich amber. This is best paired to meals with soups and sauces like sinigang, nilaga, and menudo. For fried dishes squeeze calamansi, dayap, tomato, or put sliced kamias in your patis. The fruit’s acidity will balance the patis’ salinity level. Patis is also used for cooking like flavoring for sautéed garlic and onions.

2. Bagoong – Or fish paste. This can be prepared wet or dry, sweet or salty, watery or toasted. It also comes in various hues like dark brown to gray, and some are also pinkish. This is best for “inihaw” or grilled dishes and as dressing for ensalada.

3. Alamang – Shrimp paste or tostadong bagoong. Usually alamang is colored pink. It can be served raw but most prefer this to be pan fried in little oil with garlic and onions until the pink color turns dark. Best paired with kare-kare.

4. Heko – The “latak” or by-product of the patis. It has an overpowering smell that can stick to curtains and clothes. Thus this should only be served in open spaces. This is best eaten with green mango, kamias, and balimbing. Since this is a by-product, it should be cooked thoroughly before serving.

One can also experiment, like me I eat my green mango with patis. I also love grilled eggplants dipped in fresh alamang with vinegar.